Planter’s punch is one of those serene drinks to be sipped with reverence and meditation. Some call it a West Indian concoction; others say it is distinctly American, first poured at the Planter’s Hotel in S. Louis, circa 1840. And everyone has an opinion on the ratio of sweet-to-sour flavors. Early versions were built around dark rum, lime juice, and sugar syrup. But we like the sunset hues and citrus intrigue of modern versions such as this one, a specialty of Portland food and wine writer Lisa Shara Hall. This recipe easily multiplies to serve in pitchers for a crowd.
- 1 1/2 cups cracked ice or 6 ice cubes
- 4 ozs chilled pineapple juice
- 2 ozs chilled orange juice, preferably freshly squeezed
- 2 ozs chilled fresh lime juice
- 2 ozs dark rum
- splash of grenadine
- One 2-inch pineapple wedge
- 1 maraschino cherry
- 1 orange slice
1. Fill a cocktail shaker with the ice and add the 3 juices and the rum. shake vigorously to blend and chill.
2. Pour the mixture into a Collins glass. Top with a splash of grenadine. With a plastic toothpick sword, skewer the pineapple wedge, maraschino cherry, and orange slice and decorate the rim of the glass.
From Atomic Cocktails
Katie: This was a good cocktail, but was more sour than I prefer. I think I would prefer it with a little simple syrup to sweeten it all up. However, it was the type of drink I like with the fruity flavors. I think it would have also been better if we had squeezed an orange instead of using orange juice. If making again, I’d do those two things differently. Didn’t Gray do a good job on the garnishing?
Gray: I think it was very tasty, but I agree with Katie that it was a bit too tart. I think just a little simple syrup to sweeten it up would have done the trick. Otherwise this was a very nice drink. It was easy to make and turned out quite well. The grenadine gave it a tequila sunrise effect in the glass, although the pictures don’t show it very well.